Ingredients
Crust
- 1 ½ cups graham cracker crumbs (from about 10 full sheet graham crackers)
- 6 Tablespoons salted butter (melted, add a pinch of salt if using unsalted)
- ¼ cup granulated sugar
Cheesecake Filling
- 16 oz cream cheese (two 8 oz packages), softened
- 2 cups whole milk ricotta cheese (1 pint)
- 1 ½ cups granulated sugar (plus 1 tablespoon for topping)
- 4 large eggs
- 2 tablespoons lemon juice (divided)
- 1 teaspoon vanilla extract
- 3 tablespoons cornstarch
- 3 tablespoons all purpose flour
- ½ cup butter (1 stick), melted and cooled
- 2 cups sour cream (1 pint)
Toppings
- 3-4 plums (ripe but firm), halved, cored, and thinly sliced
- 1 teaspoon cinnamon
Instructions
- Preheat oven: Preheat your oven to 350°F (175°C) to prepare for baking the cheesecake.
- Make crust: In a mixing bowl, combine graham cracker crumbs, melted butter, and ¼ cup sugar until the mixture resembles wet sand. Press this mixture evenly into the bottom and about 1 inch up the sides of a 9-inch springform pan using the bottom of a cup to firmly pack the crust.
- Bake crust: Bake the crust in the preheated oven for about 8 minutes. Remove and allow it to cool completely to set firmly before adding the filling.
- Prepare filling: Using an electric or stand mixer, beat together softened cream cheese and ricotta until smooth. Gradually add 1 ½ cups sugar, eggs, 1 tablespoon lemon juice, vanilla extract, cornstarch, flour, melted butter, and sour cream. Mix until just combined and smooth, taking care not to overbeat to avoid incorporating excess air which can cause cracking.
- Assemble cheesecake: Pour the filling over the cooled crust, smoothing the top with a spatula. Arrange the thinly sliced plums in a decorative pattern across the surface. Drizzle the remaining 1 tablespoon of lemon juice evenly over the plums to enhance their flavor.
- Add cinnamon sugar topping: In a small bowl, mix together 1 tablespoon granulated sugar and 1 teaspoon cinnamon. Sprinkle this mixture evenly over the top of the arranged plums to create a sweet, spiced crust after baking.
- Bake cheesecake: Bake the cheesecake at 350°F (175°C) for one hour. The center will still be quite jiggly when done. After baking, turn the oven off but leave the cheesecake inside with the door closed for an additional hour to gently finish cooking and stabilize.
- Cool and chill: Remove the cheesecake from the oven and let it cool completely at room temperature. Once cooled, refrigerate it for several hours or preferably overnight to fully set and develop flavors before serving.
Notes
- Make sure to use ripe but firm plums to maintain shape and texture during baking.
- Do not overbeat the filling to avoid trapping air which can cause cracking or bubbling.
- The resting period in the turned-off oven helps the cheesecake set gently and prevents sudden temperature changes that may cause cracks.
- Chilling overnight allows flavors to meld and texture to firm up perfectly.
- Use a springform pan for easy removal and clean edges.
- Prep Time: 30 minutes
- Cook Time: 1 hour 8 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
